![]() I let it sit in the pan for just a minute, then I turn it out, and let the loaf lay on it's side on some paper towels. If it is lightly browned and when you push on the top with your finger it seems firm, take it out.1 hour should be sufficient. Sometimes, that is after 55 min., sometimes 1 hour.don't cook longer than an hour, unless you have it on 325 and it is not browned at all. I usually cook it for an hour, but as soon as it is lightly browned on top, I take it out. I also cook it at 350, not 375.you can even use 325 if your oven seems to bake on the hot side. Then just dot with butter, as much or as little as you want. If you see a little bit of flour in the bowl, or when you put it in the pan, it is fine.do NOT overmix! I just "turn it" into a buttered loaf pan, and then I take the spoon and gently "push" the dough around to make sure it is evenly distributed, especially in the corners.do NOT make it completely level, or push down on it to spread evenly just light pushing is all you need. The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more! Overmixing will give you a hard loaf. I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. I don't add any oil, but I DO dot the top of the bread with pieces of butter. You also do not have to "pour butter" on top, or even add it to the mix. I have added various herbs at times, and have also added various cheeses. I have made this recipe hundreds of ually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get. ![]() The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ).That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise. I have had many email from you kind folks about using non-alcoholic beverages instead of beer.Try it once the "correct" way and you will see an amazing difference in the end product. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. Most people just scoop the 1 cup measure in the flour canister and level it off. Sifting flour for bread recipes is a must-do. ![]() If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
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